The Best Buffalo Wings Recipe | Serious Eats 10/18/19, 8(54 PM
RECIPES / INGREDIENT / MEATS AND POULTRY / CHICKEN
The Ultimate Extra-Crispy Double-Fried Confit
Buffalo Wings Recipe
J. KENJI LÓPEZ-ALT
These wings are crisp, tangy, and perfectly succulent.
Published: January 31, 2012
Last Updated: January 28, 2019
Are these wings more work than your standard wing? Sure, but all of the extra work can be done
hours, days, or even weeks in advance. Come game day, all you've got to do is heat up that pot of oil
and fry as many or as few wings as you want. And believe me, it's worth the extra e\ort.
Full-on crisp, crackly, ever-so-slightly greasy, perfectly juicy and succulent, sauce-coated, tangy,
vinegary Bu\alo wing perfection in every lip-licking, ^nger-dripping bite.
Read more: The Food Lab: For The Best Bu3alo Wings, Fry, Fry Again
YIELD: serves 4 to 8 ACTIVE TIME: 30 minutes TOTAL TIME: 2 to 36 hours
RATED:
Ingredients Directions
3 quarts peanut or canola 1. Stovetop method: Place oil and chicken wings in a large
oil
wok or Dutch oven. Heat over medium-high heat, stirring
4 pounds chicken wings, cut occasionally, until it registers 225 to 250°F on an instant-
into drumettes and 8ats read or deep-fry thermometer (chicken should be gently
8 tablespoons (1 stick)
bubbling). Continue to cook, stirring and 8ipping chicken
unsalted butter occasionally while adjusting heat to maintain a
temperature of 225 to 250°F until chicken is cooked
1 cup Frank's RedHot Sauce
through and skin is tender but not crisp or browned,
Blue cheese dressing about 20 minutes total. Transfer chicken with a wire mesh
Celery sticks
spider to a rimmed baking sheet lined with paper towels.
Allow chicken to rest at room temperature for at least 1
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The Best Buffalo Wings Recipe | Serious Eats 10/18/19, 8(54 PM
hour, or cover and rest in the fridge for up to three nights.
Proceed with Step 3.
2. Oven Method: Adjust oven rack to lower-middle position
and preheat oven to 225°F. Place oil and chicken wings in a
large oven-safe Dutch oven. Heat over medium-high
heat, stirring occasionally, until it registers 200°F on an
instant-read or deep-fry thermometer. Cover pot and
transfer to oven. Cook until chicken wings are tender but
not browned, 40 minutes to 1 hour (chicken should be
tender but not falling apart). Remove pot from oven.
Transfer chicken with a wire mesh spider to a rimmed
baking sheet lined with paper towels. Allow chicken to rest
at room temperature for at least 1 hour, or cover and rest
in the fridge for up to three nights. Proceed with Step 3.
3. When ready to serve, combine butter and Frank's in a
small saucepan over medium-low heat and cook, stirring
occasionally, until butter is completely melted. Transfer to
a large bowl. Heat oil to 400°F. Carefully add one third of
chicken and cook, stirring and 8ipping chicken
occasionally while adjusting heat to maintain a
temperature of 375 to 400°F until golden brown and crisp,
about 10 minutes total. Transfer to bowl with sauce, toss
to coat, and serve with blue cheese and celery. Repeat
with remaining batches, serving one batch at a time.
Special Equipment
Dutch oven, wok, or chicken fryer
Notes
The stove-top method is faster and easier for some folks, but the oven method will get you slightly
moister end results.
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The Best Buffalo Wings Recipe | Serious Eats 10/18/19, 8(54 PM
Chicken wings can be frozen after step 1. To freeze chicken, place on a large plate or rimmed baking
sheet, separating each piece. Freeze until solid, then transfer chicken pieces to a zipper-lock freezer
bag. Keep frozen for up to 2 months. To cook from frozen, remove as many as you'd like to cook from
the freezer and allow them to thaw at room temperature for at least 20 minutes and up to 2 hours
before continuing with step 2.
To serve all the chicken at once instead of in batches, transfer chicken directly from the fryer in step 3
to a rack set in a rimmed baking sheet and place in a 200°F oven while you cook the remaining
batches. Toss all the chicken with the sauce at once and serve.
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